Yes, I can see why you would need to extend that connector tube big time. So, with that mod done, what type of temps are you seeing as compared to ambient temp?

Well, I really haven't been able to dive into a lot of cold smoking. However, I have on a few occasions started the cold smoker while I prepare some of the meat. There isn't much of a climb, if at all.

But I do live in Houston, so the internal temp of my smoker can be in the 80's or 90's on an average day. If you are worried about it, I suggest not cutting the tube in half like I did. I think it comes in a 3 foot piece, which is more than plenty for a pure cold smoke.

I was Home Depot today and saw that they have quick connect dryer connectors and was thinking that that might work for this, but it was plastic...not sure it would stand up to the heat?! Not sure how hot a dryer vent gets... Anyone try this?

Since I do not own a MES nor it's cold smoker, my comments can only be generated from what I am reading here, but my thoughts are that if the MES cold smoker has a heating element, then that alone is the flaw in it's design, which will never allow you to bring the chamber's temp down to a reasonable true cold smoke temp that would be ok for cheese, butter, etc. This is because you will be battling both the heat generated from the heating element as well as the hot coals of the chips or pellets. If one is to live with this, then the only recourse is to separate the cold smoker from the MES chamber as far as possible which has been suggested. Even then, odds are you will only be able to use it on some of the coldest days. Maybe, maybe not. It just depends on what one is trying to cold smoke. I look at cheese and butter as being cold smoking products.

Whereas with a AMNPS or AMNTS device, the only heat generated is from the hot coals of pellets. Using one of these devices in the MES cold smoker, you might still want to separate the smoker from the chamber but probably would not need to be 3 feet. For sure, you would probably have far more days to pick from when wanting to smoke some yummy buttah'.

<Chuckles> Living in N.O. I doubt it will ever get cool enough to smoke butter. Maybe hard cheeses. I bought the cold smoker to attempt cold smoked bacon, and have found it works exceptionally well with the sausages I have done so far. Its like having a chip tray with a 4/5 hour load of chips. You maybe right about the heat. I'll gladly let you know when I get there. But since its going to be 75/80 here again today, it maybe a month or so.

Just for jollies I went ahead and hooked mine up directly to the smoker. I have only hot smokes on the schedule so I will get a chance to run it without the MES heat on to test how much heat it adds. One person in reviews I read said he opened his chip drawer slightly on the MECS and blew in some air with a small fan after the unit had started smoking. By doing this he was able to keep it burning and smoking without the element on. I noticed when I seasoned mine it continued to smoke for about 10 minutes after I shut it down. this was outside with a slight breeze. When I checked the hopper yesterday all the pellets were burned.

Since I do not own a MES nor it's cold smoker, my comments can only be generated from what I am reading here, but my thoughts are that if the MES cold smoker has a heating element, then that alone is the flaw in it's design, which will never allow you to bring the chamber's temp down to a reasonable true cold smoke temp that would be ok for cheese, butter, etc. This is because you will be battling both the heat generated from the heating element as well as the hot coals of the chips or pellets. If one is to live with this, then the only recourse is to separate the cold smoker from the MES chamber as far as possible which has been suggested. Even then, odds are you will only be able to use it on some of the coldest days. Maybe, maybe not. It just depends on what one is trying to cold smoke. I look at cheese and butter as being cold smoking products.

Whereas with a AMNPS or AMNTS device, the only heat generated is from the hot coals of pellets. Using one of these devices in the MES cold smoker, you might still want to separate the smoker from the chamber but probably would not need to be 3 feet. For sure, you would probably have far more days to pick from when wanting to smoke some yummy buttah'.

After QVC screwed up my MES order, I received a $50 credit, which I used for my MECS. I thought about the AMNPS, but the MECS has worked just fine. With some cheap quick connect metal dryer connect, it's brought the temps down and produces some great TBS.

I've decided to pull the trigger on this thing for Christmas. The wife was asking about more stuff to get me and I couldn't think of anything else that I would really like. So this is going to be something. I've got the AMNPS also and will still use this for my cold smokes with the dust, but for my sausage smokes, I like the idea of being able to use chips for some reason. I've got a 3 lb bag of pittmaster pellets from Todd though, so I'll use those too. Just another smoking tool to make great stuff. Thanks guys!

I know that sometimes the chips will stick to the side of the chute, but did you notice the pellets doing the same? I'm contemplating making a switch to pellets.

I didn't have a problem but I had heard of that happening. I just opened the hinged lid about halfway through the run and let it fall an inch or so. Going to smoke the turkey breasts today and wiil see how it go's.

The MECS worked good but was putting out a little more smoke than I like. I shut it off and cracked open the ash drawer about 3/8 inch.The smoke slowed down but didn't stop and continued to put out TBS until all the pellets burned. Approximately 2 cups of pellets burned for about 2.5 hours. This may not work for everyone. My MES has really good draft because I have a 5 inch pipe running up to a exhaust fan.

About to use my MES 30" and MES coldsmoker this weekend for the first time...

Question about using wood chips...I couldn't find wood chips so I bought some wood chunks and cut them down w/ a 1 1/4 lb hatchet. Most of the pieces are ~1"X~3" long. As long as they fit in the cold smoker stack, are they cut down enough? It was a little harder to cut these chunks down then I would have thought...wood was flying through my garage as I hacked at the chunks and I definitely had to wear some eye protection!